JPH06133741A - Production of fish egg product having keeping quality - Google Patents

Abstract

PURPOSE:To provide a method for producing a fish egg product such as salted matured salmon roe, salted salmon roe, cod roe or herring roe having high stability to microorganisms while maintaining a low-salt state without being accompanied by acid taste. CONSTITUTION:This method for producing a fish egg product is to wash or dip fish eggs in lactic acid, lactates and a mixture of both or add the lactic acid, lactates and mixture thereof into salt water or a seasoning liquid. The lactates are sodium, potassium, ammonium, calcium or magnesium salt of lactic acid.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fish egg products such as salmon roe, salted salmon roe, seasoned salmon roe, sardines, tarako, mentaiko, salted roe, seasoned roe, etc., for improving the shelf life.

[0002]

2. Description of the Related Art Nowadays, fish egg products are manufactured using salmon such as salmon roe and striped pearls, those that use trout eggs as raw materials, those that use salmon roe eggs such as tarako and mentaiko, and number of eggs. Although there are rare cases where herring eggs are used as raw materials, and eggs such as Thai, duck, mullet, and crab are used as raw materials, the common method for producing fish roe products is the raw fish eggs. After being washed, it is soaked in a saline solution having an appropriate concentration or a seasoning solution having a salt concentration to some extent, drained, packaged, refrigerated or frozen and stored, and then marketed at an appropriate time.

Most of these fish egg products are stored and distributed by freezing, but some are stored and marketed exclusively by low temperature distribution. In addition, even frozen products are usually thawed and placed in stores for commercial use. However, the problem here is low salt seasoning tailored to the consumer's orientation, and typical ones are thin salt taraco, sweet salt taraco, etc., which are produced, distributed and marketed. There is something. As is well known, even in fish egg products, a low salt concentration increases the water activity of the product, which not only allows spoilage by microorganisms but also allows the contamination and growth of food poisoning bacteria, and also from the viewpoint of food hygiene. Very problematic.

Furthermore, the salmon roe and cod roe production environment begins with the collection of fish eggs from the fish body, followed by washing, draining, dipping in salt water or seasoning solution, and the subsequent steps must be kept microbiologically clean. It is difficult to do so, and it is inevitable to be contaminated with a considerable amount of microorganisms. It is almost impossible for these microorganisms to come to zero from the original fish body itself, and even in the subsequent process, the salmon roe and the sashimi process, such as the process of manually rubbing and roasting fish eggs. Therefore, it is very difficult to control microorganisms in this process.

On the other hand, in the case of Kazunoko, unlike the method of making salmon roe and Sujico, the eggs taken out from the belly of herring are bled with salt water, shaken and solidified, washed again with salt water, and then peroxidized. Treated with hydrogen, treated with salt water again, treated with catalase to decompose and remove hydrogen peroxide, treated with salt water, and then salt-solidified to give a product as salted kazunoko, or without salt-solidification, season as it is, Commercialized as seasoned Kazunoko. Kazunoko salt has a very high salt concentration even now, so there is almost no problem, but in the case of seasoned Kazunoko, the appropriateness of salt is still very low, and as it is, deterioration by microorganisms is very likely to progress .

Another problem with fish egg products is that there is no heating step in their manufacturing process. salmon roe,
In each product of Sudico, Kazunoko, Tarako, if it can be heated in the process, it is possible to very easily control the type and number of microorganisms,
As is well known, these products are denatured by heating and lose their commercial value.

[0007]

However, in the various fish egg products as described above, it is necessary that the growth of microorganisms including food poisoning bacteria is completely suppressed until they enter the mouth of the consumer. . For that purpose, first of all, the amount of contaminating bacteria is small, and secondly, the number of kinds of contaminating bacteria is not large (not only E. coli but also Staphylococcus, Salmonella, Vibrio, Clostridium perfringens, Bacillus cereus, Campylobacter,
(Yersinia bacteria, Listeria bacteria, etc. must not be included), Third, the product is kept at a low temperature, and fourth, even if the product is contaminated with microorganisms, it is difficult for the product to grow on or inside the product. Is a condition.

In order to solve these problems, conventionally,
Various ideas have been made. For example, by sterilizing the fish body before egg collection, disinfecting the fish egg collection site, disinfecting workers, and cleaning work clothes, gloves, and boots, etc., the microbial contamination of the raw fish egg itself should be minimized as much as possible in the subsequent processing work. One method is to suppress the growth of microorganisms and reduce the number of bacteria in the product.

However, it goes without saying that the problem cannot be completely solved only by these methods. Even when disinfecting a fish body, microorganisms adhering to the surface of the fish body, which adhere to the fine depressions present on the surface, hardly survive contact with disinfectants such as chlorine and alcohol, and therefore survive. become. Also,
Spore-forming bacteria, such as Bacillus, are highly resistant to disinfectants and are therefore difficult to completely kill. While it is possible to reduce the number of microorganisms during work, it is impossible to completely reduce it to zero.

Further, depending on the type of microorganism, there are types classified as psychrophilic bacteria and psychrophilic bacteria, and these bacteria gradually grow even if the resulting product is stored and distributed at low temperature. For example, spoilage bacteria include Pseudomonas, Flavobacterium, Acinetobacter, Enterobacter, Serratia.
lia) and food poisoning bacteria such as Yersinia and Listeria.
a) (although it has not been certified as a food poisoning bacterium in Japan yet). Most of these microorganisms are weak to heat, and if the fish egg product can be heated, the problem can be easily solved, but the fish egg product cannot be actually heated.

The fish egg product has a gradually decreasing salt concentration, as described at the beginning. However, the salt concentration used is only decreased, not zero, and a salt amount of 2 to 5% is usually used. However, such salt concentrations are often favored for growth by many food poisoning bacteria. For example, Vibrto, Staphylococcus (Sta)
phylococcus), Aeromonas (Aerom)
onas), Plesiomonas (Plesiomona)
Food poisoning bacteria such as s) have such properties.
Therefore, it has recently become particularly important to devise countermeasures against microbes in fish egg products.

Such fish roe products are produced at low temperature, at least even if there is a risk of growth of cold microorganisms.
It has to be exhibited and distributed, but in reality it is difficult to do so reliably. For example, it is common to see salmon roe placed on sushi or seaweed rolls, packed in a box, and sold at room temperature like a bento box. It is also common to see them sold at room temperature, packed in boxes, and carried as souvenirs. The only countermeasure against this is to increase the stability of the fish egg product itself against microorganisms.

[0013]

[Means for Solving the Problems] In order to achieve the above objects, the present invention provides
The raw fish eggs are washed and dipped with lactic acid, lactate or a mixture of both, or lactic acid, lactate or a mixture of both is added to the seasoning liquid of raw fish eggs.

It is very unlikely that lactic acid, lactate or a mixture of both, as in the present invention, has such an effect, because it is a fish such as tarako, salmon roe, maggot, kazunoko. Egg products are seafood and their pH is usually quite high.
When it is less than 6.0, it is difficult to use almost any acid because the product is sour. Among them, lactic acid has a pH at which half of its molecule is dissociated, p
The value of K is 3.8, and most of the antibacterial effects of organic acids are
Since it is proportional to the amount of non-dissociated molecules, it was common knowledge that almost no antibacterial action can be expected in the pH range of pH 6.0, which is very far from the pK value.

However, in the present invention, lactic acid and lactate or a mixture of both, especially lactate and mixture,
Even if it is used at a high concentration of about 5% when it is 0.2% or more, it has almost no sourness and no peculiar odor such as acetic acid, and the fish egg product is resistant to microbial growth. The present invention has been completed and the present invention has been completed.

In order to use lactic acid, lactate, or a mixture of both for fish egg products, different production methods of fish egg products and differences in contaminating microorganisms
Alternatively, each must be devised according to the desired preservation period (experience period). For example, in the fresh salmon roe, washing with 3% saline is the final step, so adding an appropriate amount of lactic acid-lactate to this saline is effective, and with seasoned salmon roe Since the final step is to immerse the roe in the seasoning liquid overnight, it is effective to add an appropriate amount of lactic acid-lactate to the seasoning liquid before use. Alternatively, in seasoned salmon roe, it is also effective to use lactic acid and sodium lactate in the cleaning liquid and at the same time use appropriate amounts of lactic acid and sodium lactate in the seasoning liquid. Similarly to the treatment of salmon roe, Kazunoko and Tarako are used in the final step, depending on the form of use, and lactic acid-lactate migrates and remains in the fish egg product, which makes the product resistant to microorganisms. Must be raised.

The lactate used herein is most commonly the sodium salt, but potassium, ammonium, calcium and magnesium salts also impart the stability and resistance of microorganisms to the fish egg product which is the object of the present invention. With regard to this, almost the same effect can be expected, and therefore, it is included in the present invention. Incidentally, among these salts, calcium salt acts on the epidermis of the roe in addition to its effect on microorganisms to increase the hardness of the roe, improve water separation, and suppress surface stickiness. In the production of salmon roe, it also has a very convenient side effect.

In carrying out the present invention, lactic acid alone or lactate alone may be used. Therefore, a mixture of both may be used. When lactic acid is used alone, the pH is drastically lowered by lactic acid. Therefore, the pH of the product is suppressed to 0.3 to 0.5%, and the pH of the product is 5.5.
Use it by devising it so that it can be maintained at around 6.0. On the other hand, when only the lactate is used, it may be used when the pH of the fish egg product is a slightly acidic product due to other factors such as the use of seasonings. In the case of lactate, no acidity is imparted even when used, and since it is non-volatile, it does not give a special odor. Moreover, for example, sodium lactate has a water activity-reducing action that is about half that of salt, so when it is used in fish egg products, the amount of salt used is drastically reduced. The water activity can be effectively reduced. The amount of lactate used is therefore usually quite high, often around 2-3% being suitable. When used in a mixture of lactic acid and lactate, it is suitable when the fish egg product in question has a relatively high pH and must be lowered to some extent. It is also suitable when the method of use is during a short-time cleaning operation. In these cases, the pH is adjusted in advance by mixing lactic acid and lactate, and the final pH of the fish egg product treated with this is adjusted.
However, the amount of lactate used in the treatment is increased at the same time so as to settle down to a value of about 5.5 to 6.5, and penetration into the fish egg product is aimed at.

Lactic acid and lactate used in the present invention are L
(+) Lactic acid and its salts are preferred, but D (-) lactic acid, DL lactic acid and their salts are almost as effective in improving the shelf life of fish egg products.
Both are used for the present invention. L (+) lactic acid and D
In the case of (-) lactic acid, the solubility of its calcium salt in water is different, and the former salt has a solubility of 2 times that of the latter salt.
In the former case, the possibility of precipitation or turbidity in the seasoning liquid when used in fish egg products is much lower than in the latter case.

In the present invention, in addition to lactic acid and lactate, in order to achieve the object of the present invention and more effectively enhance the microbial stability of fish egg products, other antibacterial properties and water activities are also provided. You may use together with the substance which has a lowering effect.
For example, ethyl alcohol, propylene glycol, sorbitol, maltitol and other sugar alcohols, acetic acid and its salts, citric acid and its salts, malic acid and its salts, adipic acid and its salts, succinic acid and its salts, gluconic acid. And salts thereof, tartaric acid and salts thereof, nitrates, nitrites, ascorbic acid and salts thereof, fatty acid esters of ascorbic acid, tocopherols, hypochlorous acid and salts thereof, chlorous acid and salts thereof, glycine, alanine, etc. Amino acids having bacteriostatic action, sulfurous acid and its salts, glucose, fructose, maltose, xylose, sugar, lactose, saccharides such as galactose, various natural antibacterial substances, for example, spices and their extracts,
Pectin degradation products, chitosan and its degradation products, cinnamic acid and its homologs, shirako protein, polylysine, moss mushroom extract, tea catechins and the like.

[0021]

EXAMPLES The effects of the present invention will be described below with reference to examples.

Example 1 Raw salmon roe Fresh salmon raw fish is washed with sterilized water containing 200 ppm of chlorine, the belly is opened hygienically, raw eggs are collected, and the raw salmon is also washed with sterilized water and then drained. Then, after putting on sterile gloves, the roe was crushed into pieces and washed with sterilized seawater 2-3 times. Then, wash with 3% saline, drain and fill,
It was packaged and stored in a refrigerator at 5 ° C. At this time, in addition to the control product, 4 kinds of the additives of the present invention were added to 3% saline, which is the final operation, and the product was washed for about 5 minutes to finally prepare the following 5 kinds of salmon roe products. The stability of the products against microorganisms during their storage was compared. 1. Control (no addition) 2. Lactic acid 0.25% 3. Lactic acid 0.50% 4. Lactic acid 0.25% + Sodium lactate 2.0% 5 Sodium lactate 2.0%

(Example 2) Example of salted salmon roe Fresh salmon raw fish was separated from fresh salmon raw fish in the same manner as in Example 1 by washing the fish with water, scavenging, sterilizing with water, draining, and rubbing into pieces, and saturating the salt with 100 liters of saturated saline. Fish eggs were immersed in a ratio of 50 kg and stirred for about 5 minutes. This product was filled in a plastic bag, packaged, and stored in a refrigerator at 5 ° C. At this time, in addition to the control product with no addition in saturated saline,
Salted salmon roe products were prepared by adding 9 kinds of lactic acid and lactate according to the present invention, or a mixture of both, in various concentrations.
The types of these products are as follows. 1. Control (no addition) 2. Lactic acid 0.5% 3. Lactic acid 1.0% 4. Lactic acid 0.5% + Sodium lactate 1.0% 5. Lactic acid 0.5% + sodium lactate 2.0% 6. Sodium lactate 1.0% 7 Sodium lactate 2.0% 8. Lactic acid 0.5% + Sodium lactate 1.0%
+ Calcium lactate 0.3% 9. Lactic acid 1.0% + potassium lactate 2.5% 10. Lactic acid 1.0% + Magnesium lactate 0.3%

(Example 3) Example of seasoned salmon roe In the same manner as in Example 1, fish eggs were collected from salmon by a clean treatment method, and after obtaining roe, washed twice with 3% saline solution. , Fish egg 15k for 5 liters of seasoning liquid
It was immersed overnight at a rate of g, drained, packaged in a plastic packaging material, and stored in a refrigerator at 5 ° C. In order to show the effect of the present invention, various kinds of lactic acid and lactate according to the present invention and a mixture thereof were added to the seasoning solution, and the influence of the seasoned salmon roe on the microbial stability was investigated. The addition of lactic acid and lactate to the seasoning liquid is as follows. 1. Control (no addition) 2. Lactic acid 0.2% 3. Lactic acid 0.2% + Sodium lactate 1.0% 4. Lactic acid 0.2% + Sodium lactate 2.0% 5. Lactic acid 0.2% + Sodium lactate 3.0%

Example 4 Seasoned salmon roe Example A seasoned salmon roe was prepared in exactly the same manner as in Example 3. The addition of lactic acid and lactate to the seasoning liquid was performed as follows. 1. Control 2. Sodium lactate 2.0% + Lactic acid 0.2% 3. Sodium lactate 2.0% + Lactic acid 0.4% 4. Sodium lactate 2.0% + Lactic acid 0.8% 5. Sodium lactate 2.0% + Lactic acid 1.6%

(Example 5) Example of Suziko Fresh salmon was washed with sterilized water in the same manner as in Example 1, the belly was cut and the raw egg was taken out, washed with sterilized water and drained,
Saturated saline containing 20 ppm sodium nitrite and 1.0% seasoning mainly consisting of sodium glutamate
The product was immersed and stirred for 5 minutes, drained to give a product, packed in a bag and stored in a refrigerator at about 4 ° C ± 2 ° C, and observed for microbial changes. The ratio of the roe to the saturated saline solution at this time is 50 k of roe for 100 liters of the saline solution.
It is g. Further, the addition of lactic acid and lactate according to the present invention is carried out to this seasoned saturated saline solution, the types of which are as follows. 1. Control (no addition) 2. Lactic acid 0.5% + sodium lactate 2.0% 3. Lactic acid 1.0% + Sodium lactate 1.0%

(Example 6) Example of taraco Fresh eggs of Alaska pollack are washed with water, and 5% of salt corresponding to the eggs is added thereto, and a small amount of food dye Red No. 102,
Sodium glutamate 0.5%, sodium nitrite 2
0 ppm and vitamin C 0.2% were added, and the mixture was carefully stirred and mixed so as not to break the egg, and pickled overnight to obtain a tarako product. The lactic acid and sodium lactate of the present invention were added together with the seasoning. The types are as follows. 1. Control (no addition) 2. Sodium lactate 1.5% 3. Sodium lactate 1.5% + Lactic acid 0.2%

[0028]

EFFECTS OF THE INVENTION The change in the number of general viable bacteria and the change in the number of coliforms when the raw salmon roe of Example 1 was stored at 5 ° C.
Shown in Table 1

[Table 1]

In the table, the coliforms found in the control were not detected in any of the products of the present invention, and the viable cell count on the 3rd day of storage was 0.25% lactic acid compared with the control. 10 ^-1 / gr, but all other plots show a decrease of 10 ^-2 / gr or more.

The salted salmon roe of each test section of Example 2 was replaced with 5
Table 2 shows the results of storage stability when stored at ° C.

[Table 2]

As shown in Table 2, compared to the control group, lactic acid or a mixture of lactic acid and a lactate salt according to the present invention was used, although the effect was weak, but the viable cell count was It can be seen that the stability to microorganisms is high regardless of the coliforms and the number of days of storage. It is also found that there is no particular influence on the taste or smell of the product.

The seasoned salmon roe of each test section of Example 3 was stored in a refrigerator at 5 ° C., and its change was traced.
The results are shown in Table 3.

[Table 3]

As can be seen from Table 3, compared to the control, the products of the present invention were significantly suppressed in microorganisms, and the growth rate of the bacteria was suppressed as the added amount of sodium lactate was increased. It is understood that there is.

Each test section of the seasoned salmon roe of Example 4 was stored in a refrigerator at 5 ° C., and its change was traced.
The results are shown in Table 4.

[Table 4]

As can be seen from Table 4, in comparison with the control, the products of the present invention are significantly suppressed in microorganisms, and the growth of bacteria is suppressed as the amount of lactic acid added increases. I understand.

Each of the test strips of Sujico of Example 5 was divided into 4 ±
It was stored in a refrigerator at 2 ° C and examined for its microbial changes. The results are shown in Table 5.

[Table 5]

As is clear from Table 5, the products according to the invention have a longer edible period compared to the control product.

Each test section of the taraco of Example 6 was divided by 4 ±
It was stored in a refrigerator at 2 ° C and examined for its microbial changes. The results are shown in Table 6.

[Table 6]

As is apparent from Table 6, the products according to the invention have a longer edible period than the control products.

Claims (2)

[Claims] 1. In a process for producing a fish egg product, raw fish eggs are washed and dipped with lactic acid, lactate or a mixture of both, or lactic acid, lactate or a mixture of both is added to a seasoning solution of raw fish eggs. A method for producing a conservative fish egg product 2. The method for producing a preservable fish egg product according to claim 1, wherein the lactate is a salt of sodium, potassium, ammoniu, calcium and magnesium.